Garlic Chicken WF GF EF YF
- 3½ lb. free-range chicken
- 2 Whole heads of garlic (about 40 cloves)
- 3 tbsp. Olive oil
- 3 tbsp. Butter
- 4 Leeks (white parts only)
- 2 Bay leaves
- 300 ml. (½ pint) Chicken stock
Pre heat oven to 225°F, 110°C, Gas Mark 3.
Remove skins from garlic cloves and put the whole cloves into cold water and bring to the boil then drain.
Put half the butter and oil into a casserole and sauté garlic cloves for 3 – 4 minutes taking care not to brown them. Remove from pan.
Sauté the leeks until translucent but not browned. Remove from pan.
Add remaining oil and butter to the casserole and sauté the whole chicken on each of its sides until brown. Return the garlic, leeks and bay leaves to the pan season with a little low sodium salt and black pepper and add stock to cover. Transfer to the oven and bake for 1½ hours or until the chicken juices run clear when the leg is pierced at its thickest part.
Place chicken on a heated serving dish and garnish with the garlic cloves. Serve the pan juices as a sauce.